Walnut Cake Recipe
This classic Walnut Cake is a rich, old-fashioned tube pan cake loaded with finely chopped walnuts and flavored with vanilla and almond extract. Whipped egg whites folded in at the end give it a lighter, tender crumb.
It’s great plain, with powdered sugar, or with a simple glaze. The FAQ below covers chopping walnuts, why the eggs are separated, and storage tips.
Walnut Cake
Ingredients
- 1/2 cup butter
- 2 cups sugar
- 2 eggs, separated
- 1 cup milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla
- 3 cups sifted flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 lb finely chopped walnut meats
- 1 teaspoon cream of tartar
Oven: 350°F | Pan: greased 9-inch tube pan
Instructions
- Preheat oven to 350°F. Grease a 9-inch tube pan.
- Cream butter and sugar thoroughly.
- Beat egg yolks slightly and blend into the creamed mixture.
- Combine milk with vanilla and almond extract.
- Add dry ingredients alternately with the milk mixture, blending well after each addition.
- Stir in chopped walnuts and mix thoroughly.
- Beat egg whites until foamy; add cream of tartar and beat until stiff peaks form.
- Fold egg whites into the batter.
- Pour into pan and bake 1 hour 15 minutes.
- Let stand 15 minutes in the pan, then turn out onto a rack to cool.
- Total cook time: 1 hour 15 minutes
- Equipment: 9-inch tube pan
- Servings: 8 to 12
Walnut Cake FAQ
Do the walnuts need to be finely chopped?
Yes—finely chopped walnuts distribute better through the batter and give a more even slice.
Why are the eggs separated?
Beaten egg whites folded in at the end make the cake lighter and help it rise.
Can I use a Bundt pan instead of a tube pan?
Usually yes—grease well and watch bake time closely since pans vary.
How should I store walnut cake?
Store covered at room temperature for 1–2 days, or refrigerate for longer freshness.